This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2/3 cup |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2/3 cup |
Ingredients
- 3 tablespoons red wine vinegar
- 4 cloves garlic, roughly chopped
- Kosher salt and freshly ground pepper
- 1/2 cup packed fresh flat-leaf parsley leaves
- 1/2 cup packed fresh cilantro leaves
- 2 tablespoons packed fresh oregano leaves
- 1/4 cup ice cubes
- 1 jalapeno, stemmed, seeded and roughly chopped
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
Instructions
- Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 1.3333333333333333 servings |
| Calories | 582 |
| Total Fat | 61 g |
| Saturated Fat | 9 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 446 mg |
| Serving Size | 1 of 1.3333333333333333 servings |
| Calories | 582 |
| Total Fat | 61 g |
| Saturated Fat | 9 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 446 mg |
Reviews
My sauce turned out to be slightly bitter. Otherwise OK.
My husband, a true Argentinian almost divorced me when I told him I was going to make this. Never insult an Argentinian person with cilantro
Wonderful recipe. Try a little basil in it. Delicious.
Stopped looking for chimichurri recipes after this. SO good you could eat it with a spoon! I made it as written and we loved it.
Excellent I added some lime juice..
I made this for a lady friend of mine who was born and raised in Argentina, and just came back from her older sister’s wedding in Buenos Aires. Due to the pandemic, she has to quarantine for 14 days. I made this to cheer her up. Well, she exclaimed that it was as good as any she had EVER tasted in Argentina. She said it was even better than her momma’s. So now she said, when she runs out, instead of going to a specialty store to buy it, she’s just going to ask me to make it for her. So simple and easy to make and the jalapeno makes it the star!
So simple and so delectable! This is the best recipe for Chimichurri. I’m single, and I make this twice a week for me. Yes, it’s thats good!
Very tasty. Great on beef, chicken and seafood.
Perfect combination! I doubled it and actually tripled the garlic, and it was excellent!
Perfection. Simple and delicious.